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TWD: Oasis Naan

I’ve made naan on my own before and really enjoyed the process, so I was looking forward to this one. The directions said to pretty much do the whole thing by hand but let’s be honest, I’m too lazy for that. My faithful mixer did the bulk of the work for me and I got a really beautiful dough out of it.

It was also supposed to take about two hours to double in size while rising, but mine went nuts and within an hour it was ready to go. In fact, I had set a timer for two hours to give myself some kind of timeline, and by the time the timer went off (I forgot to unset it), the naan was all out of the oven and cooling already.

As you can see, I didn’t add any chopped green onions to the tops of mine, though I would have really liked to. I actually bought the onions to split between this recipe and my Korean short ribs, but when I made the short ribs I completely spaced and used the whole bunch, forgetting that I was going to have it pull double duty. Oh well.

I used the tines of a fork to do the docking, but they still got a good bit of rise in the oven. The tops are sprinkled with kosher salt and cumin, which is a really amazing combination that I would have never thought to sprinkle over bread like this. I like any project that allows me to use my pizza stone, and the girls got a kick out being the dough droppers (carefully supervised, of course).

I served these with dinner last night, which was ham and white beans, and you would not believe the reception it got. Dinner got a gold star from everyone.

I’m with you and Cher — why go all carpel tunnel when the KA works just as well? Yours look so evenly shaped. Mine were Frankenstein-esque when viewed all together, but tasty and perfectly acceptable when taken separately.